"Rachel's Scones"

Craving some baked goods, and seeing the diminishing remains of the cinnamon buns from Wednesday, I searched the internets for an appropriate fix. I found a recipe called "Rachel's Scones" from epicurious, and decided it had the appropriate blend of healthy goodness, traditional scone-ness, and easy preparation with what is on hand (i.e. no buttermilk).

I made a few substitutions in the recipe to suit my taste (and because I can't read properly...). I used one cup of whole wheat flour instead of one of the cups of AP flour. I also added a handful of thick-cut oats, 1 1/2 tsp vanilla extract, and decreased the amount of currants to 1/2 cup (although that was a mistake - they actually could have used a whole cup!). Finally, I added the full measure of 1/4 cup + 2 tbs milk to the batter (my first "I can't read" moment...and I'm an English teacher...sigh...). The second "I can't read" moment came when I added the milk and eggs BEFORE crumbling in the butter. Oh well, it came together nicely and the worst thing that happened was that in a few places there was a bit of un-crumbled butter. Like THAT has ever killed someone!

Here's the recipe, with my substitutions. A link to the original is at the bottom of the page.

Yield: 12 scones (they claim 18)
Time involved: 10 minutes to make, 15-18 to bake

• 1 1/2 cups all-purpose flour
• 1 cup whole-wheat flour
  
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup thick-cut oats
• 1 stick cold unsalted butter, cut into pieces
• 2 large eggs, beaten lightly
• 1 1/2 tsp vanilla extract
  
• 1/4 cup plus 2 tablespoons milk (and 1 tbs to glaze)
  
• 1/2-1 cup dried currants (raisins, cranberries, cherries, etc. would be nice too)
  

Preheat oven to 425 F.
Combine the flour, sugar, baking powder, salt and oats and whisk to combine. Then, cut in the butter and mix with your fingers (or if you're fancy, a pastry cutter) until roughly combined. Finally, measure the milk, pop in the eggs and vanillla and whisk until combined. Add this, along with the currants, to the rest of the ingredients and mix ONLY until combined.

Pat out the mixture on a silpat or baking parchment, and quickly shape it to about 1/2 inch thick. Cut scones out and arrange so that they are not touching. Glaze them with a bit of milk (I used my fingers...why get a pastry brush dirty when they're so hard to clean?). Put them in the oven for 15-18 minutes, removing them when they look golden brown and delicious.

I like them plain with butter, or with lemon curd, or with jam, etc.

http://www.epicurious.com/recipes/food/views/Rachels-Scones-12640#ixzz0uX2wnS4J